WHY IS MY BARBECUE MEAT DRY??

The best way to keep meat moist while smoking is to follow the recommended cooking temperatures for meats!

You thought you timed the meat perfectly on your smoker or grill.  When it came time to cut it, all you found was a gray, dry former piece of meat staring back at you.

 

What went wrong?

Don’t fall into your old habits when it comes to outdoor cooking, whether you’re using a traditional wood or electric smoker, charcoal grill or gas grill.  Learn some easy tips to keep your foods juicy and enticing this outdoor cooking season.

 

Tip #1: Own a Good Meat Thermometer

There is no way around it!  You need to own a good meat thermometer.  That is truly the only way to know when meats are done before you keep them on the grill or smoker too long.  There is no one internal temperature that is good for all meats either!  Don’t think because you cook chicken until 160°F that this is the ideal temperature for beef, lamb, fish, pork, and sausage.

 

Tip #2: Know Ideal Food Temperatures

It is vital that you know when to pull the meat off a grill or smoker.  All chicken and turkey need to cook until 160°F (71°C).  Ham, sausage and hot dogs should have a minimum temperature of 140°F (60°C).  Pork including ribs and shoulder need to register 145°F (63°C) while pork steak, chops, roasts can have a range based on doneness preference: 120-130°F (49-54°C) for rare, 130-135°F (54-57°C) for medium-rare/medium, 145-155°F (63-68°C) for medium-well, and 155°F (68°C) and above for well-done.  Beef, lamb, and venison range 120-130°F (49-54°C) for rare, 130-145°F (54-63°C) for medium, 145-155°F (63-68°C) for medium-well, and over 155°F (68°C) for well-done.

 

Tip #3: Flip, Flip, Flip

When you grill over high heat, it becomes vital that you learn to flip more often.  The results will be better flavor, better color to the food, even doneness and a quicker cooking time.  The flip ensures that only even heat levels get in instead of too high which results in a burnt, charred mess.

 

Tip #4: Moist Burgers Every Time

Burgers can become extremely dry due to the higher heat level they are cooked over.  To keep as much moisture into the meat, here are a couple of tricks.  The first is to add 1-2 tablespoons of either mayo or Greek yogurt to your ground meat or turkey.  Mix well then form into your burgers. I sometimes like to mix in ricotta cheese!  Or you can add an herb-butter patty to the center of the burger to add moisture.  Be sure to follow Tip #3 with burgers!

 

Tip #5: Consider Marinating

Although you can now purchase cuts of meat in most stores pre-marinated, I beg you to do this step yourself to control the additives and preservatives that are commonly found in the prepackaged items.  Marinating cuts of meats, especially thinner cuts, produces great flavors and can make for a moister experience as the liquid finds the cracks and crevices on the meat.  It helps to make small slices in the cut of meat to help with the marinade absorption.  There really is no need to marinate overnight though you can do that.  Just know that a couple of hours for meat in a marinade is enough to produce a great outcome.  Plus, marinated foods reduced the unhealthy chemical compounds that can form when you use a hot grilling technique.

 

Tip #6: Considering Brining

A brine is a wet, salty, slightly sweet mixture that you soak your meat in.  The salt and sugar react with the protein in meats to help retain moisture.  It’s like having a protective moisture-shield around the meat.

 

Tip #7: Use an Indirect Method of Cooking

An indirect or two-zone cooking method refers to using one side of your equipment for heat while the other side is used for the actual food placement.  By keeping the lid on the grill or smoker, you will retain the heat and radiate it throughout the grill.  If you want to produce a crust on your food, you can easily move it to the direct fireside for a few minutes to accomplish that.  On a gas grill, you would lite the burners on only one side of the grill.  On a charcoal grill or smoker, you would place and lite the charcoal on just one side of the charcoal area.

 

Tip #8: Foil Wrap

Aluminum foil, the heavy-duty kind, works wonders at keeping foods moist.  By adding 1-2 ounces of liquid to the foil with the meat placed inside and any other ingredients you want to incorporate flavors from, you allow steam to be produced inside the packet and keep everything super moist.   Just be sure you crimp the foil tightly around the food so nothing escapes.

 

Tip #9: Extend the Cooking Time

If you’re able to plan out your outdoor cooking event, then consider doing a combination of a two-zone cooking method with lower level temperature cooking.  Any time you can cook at a lower temperature for a longer time, you allow the collagen in meat to breakdown producing a gelatin that releases great flavor.  The two-zone cooking method will allow the meat to receive heat in every direction at an even level.

SMOKINLICIOUS® IS AN F2C

Learn why selecting an F2C level Company may save you from unwarranted stress

In today’s age of selling products and services, there are acronyms that are common to marketing and sales strategies.  First, there is B2B which refers to business to business relationships.  This means that a product or a service is sold from one business to another.  An example of each would be windshield wiper fluid being sold to gas stations and attorney services to large corporations.

B2C is shorthand for business to consumer.  This is selling a product or service directly to a customer that is not necessarily a business.

Now, you may automatically assume that SmokinLicious® would fall under both these sales types, and you would be right.  But there is another acronym you likely aren’t familiar with: F2C.

 

Making a Better Connection

F2C refers to factory to consumer or more specifically, manufacturer to consumer.  There are many reasons why this is a plus to both businesses and consumers doing business with a specific manufacturer.  Let’s examine the major advantages from the perspective of doing business with SmokinLicious®.

Advantage #1 Details

 

As the manufacturer of all the products sold under the brand SmokinLicious®, we can provide the specifics on where the hardwood comes from, the age of the wood, the handling of the product, the treatment the wood is exposed to, and the details on packaging.  You don’t have to wait on answers to your product questions like with a supplier who is simply a re-seller of the wood.  We give answers immediately!

Advantage #2 Intimate Knowledge

 

When you are committed to manufacturing a specific product, you tend to know that product thoroughly.  For SmokinLicious®, that equates to us knowing not only about wood fired cooking techniques like hot smoking, ember cooking, and cold smoking but we know the science behind hardwood; molecular biology of the wood as well as for combustion.  We know why smoke gives flavor and how to respect and control it.

Advantage #3 Availability

 

We aren’t simply selling a product to move it out of inventory.  As a manufacturer, we are committed to answering questions whether on email, via phone, or social media platforms.  No, we don’t operate the phones 24/7.  But we do get back to anyone who contacts us, usually within 24 hours.  We are available to everyone!

Advantage #4 Passion

 

Sometimes I feel the word “passion” is overused but that word really does describe the people who make up the SmokinLicious® Team.  We are passionate about cooking with fire and the smoke it produces.  We simply love to offer our perspective on cooking with wood.  Remember, just because someone sells a specific product doesn’t mean it was a dream of theirs.  It simply may be the “thing” to do with no real commitment.  Who wants to commit to that type of supplier!

Advantage #5 Skilled

 

We have a test kitchen/patio and we use it – all the time!  That’s the only way you can know all the different applications for the product we manufacture and sell.  We possess the skills to guide you on what might be causing bitter flavors, poor color, equipment failures, and so much more.  Plus, we offer daily postings on recipes, tips, techniques, and the science behind cooking with fire and smoke.

Advantage #6 Global

 

We can be everywhere because we know our commodity and the regulations that relate to our products.  We don’t cut corners because we are as concerned about our environment and forests as the agricultural agencies around the world.  You won’t ever need to worry about having your supply cut off because a regulation or law wasn’t followed.  

Advantage #7 Exclusivity

 

Don’t you want assurance that it’s clean?  We only sell hardwoods for cooking and culinary use!  That’s it!  We don’t take waste product from some other wood process and sell it off under a new label or brand.  We don’t buy woods from anyone who can’t document on paper where the wood is from and if exposure to chemicals is possible.  SmokinLicious® is exclusively a culinary wood product!

These are just some of the advantages to working directly with and purchasing directly from a manufacturer, or F2C.   When you want assurances that any question you have can be answered, that any product need can be met, that your equipment will be protected, then seek a direct manufacturer first and eliminate a middle man that may only be in it for dollars and cents.  Or one day you could simply find they’re no longer in business or they no longer can ship product throughout North America or other continents, leaving your Company with a big problem.